So now I have a quart of ricotta, and a couple pounds of grated mozzarella, and a pound each of shaker-grated parmesan and romano. Also a couple pounds of sliced mushrooms, a goodly sized bag of spinach, and some eggs. I'm sure this is more than 1 pan-full, so I'll likely be freezing some servings for future lunches.
But I misremembered how much sauce I had, and totally flaked on the pasta, so I have to go back to the store for those anyway.
I figure to mix the spinach in with the ricotta/mozzarella/egg blend, so it's found throughout. Do you think that's better done with it raw, or pre-cooked?
My mushroom thinking is full-layers like the noodles, cheese, and sauce. Raw will certainly be easier to lay. Seems like they should work fine. Anyone with experience here?
Am I forgetting any key ingredients?